Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 10; pp. 2958 - 2963
• Main Authors: Lanciotti, Rosalba, Belletti, Nicoletta, Patrignani, Francesca, Gianotti, Andrea, Gardini, Fausto, Guerzoni, Maria Elisabetta
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 07-05-2003
• Subjects: acetates; antibacterial properties; apples; Biological and medical sciences; Escherichia coli; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Listeria monocytogenes; minimally processed foods; modified atmosphere packaging; raw materials; Salmonella enteritidis; shelf life; Pathogenic microorganisms; Fruit; aromatic compounds; antimicrobial activity; Antimicrobial agent; fresh-sliced apples; Apple; Chemical treatment; Quality; safety; Pathogen strain; Food preservation; Processed food; Biological contamination
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf026143h

The aims of this work were to evaluate the effects of different concentrations of hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of pathogenic species such as Escherichia coli, Salmonella enteritidis, and Listeria monocytogenes inoculated in model systems as well as the antimicrobial activity against the target species of the chosen molecules when added to the packaging atmosphere of inoculated fresh-sliced apples. The result obtained in this work pointed out the potential use of compounds such as hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of “minimally processed foods”. In fact, hexanal, (E)-2-hexenal, and hexyl acetate had a significant inhibitory effect against pathogen microorganisms frequently isolated from raw materials (E. coli, S. enteritidis, and L. monocytogenes) when inoculated in both model and real systems. In this last condition, these compounds, at the levels used (150, 150, and 20 ppm for hexanal, hexyl acetate, and (E)-2-hexenal, respectively), displayed a bactericide effect on L. monocytogenes and they exhibited significant extensions of lag phase of E. coli and S. enteritidis inoculated at levels of 104−105 CFU/g. Keywords: Pathogenic microorganisms; aromatic compounds; antimicrobial activity; fresh-sliced apples; safety